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Peanut Butter and Chocolate Cheesecake

This Peanut Butter and Chocolate Cheesecake combines two favourite flavours to create the ultimate cheesecake.

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Peanut Butter and Chocolate Cheesecake

Cheesecakes are definitely one of my favourite desserts. I have tried many varieties and though I don't I have a favourite, this Peanut Butter and Chocolate Cheesecake is definitely a strong contender.

Slice of Peanut Butter and Chocolate Cheesecake on dish.

This cheesecake is scrumptious! It has a chocolate Oreo cookie and peanut crust, three packages of cream cheese, one full cup of peanut butter and a can of sweetened condensed milk. It's also covered with chocolate ganache and topped with mini Reese's peanut butter cups.

Needless to say, it's a very decadent cake! It was also the heaviest weighing cheesecake I've ever made.

Peanut Butter and Chocolate Cheesecake

If you love cheesecake don't forget to take a look at my recipe for Mini Nutella Swirl Cheesecakes, they're irresistible!

Slice of Peanut Butter and Chocolate Cheesecake on dish.

Peanut Butter and Chocolate Cheesecake

Sweet and Savoury Pursuits, except for the recipe for the chocolate ganache which comes from Death by Chocolate: The Last word on a Consuming Passion by Marcel Desaulniers
This Peanut Butter and Chocolate Cheesecake combines two favourite flavours to create one incredibly delicious cheesecake recipe.
4.75 from 4 votes
Prep Time 50 mins
Cook Time 1 hr
Total Time 1 hr 50 mins
Course Dessert
Cuisine American
Servings 16
Calories 599 kcal

Ingredients
  

For the crust:

  • 1.5 cups chocolate cookie crumbs Oreo
  • 1/2 cup unsalted peanuts finely ground
  • 5 tbsp. unsalted butter very soft
  • 3 tbsp. granulated sugar

For the cheesecake:

  • 3 packages cream cheese softened
  • 1 ml can sweetened condensed milk 300 .
  • 1 cup creamy peanut butter not all natural
  • 3/4 cup granulated sugar
  • 2 tsp. pure vanilla extract
  • 1/8 tsp. sea salt
  • 3 large eggs at room temperature

For the ganache topping (recipe from Death by Chocolate):

  • 1/2 cup heavy cream
  • 1 tbsp. unsalted butter
  • 1 tbsp. granulated sugar
  • 6 ounces good quality chopped semi-sweet chocolate 170 g.

For the garnish:

  • 20 mini Reese’s peanut butter cups coarsely chopped

Instructions
 

For the crust:

  • Place a rack in the center of the oven and preheat the oven to 325°F.
  • In the bowl of a food processor, pulse 1/2 cup of peanuts until finely ground.
  • Add the cookie crumbs, melted butter and sugar. Pulse just until ingredients are combined and mixture clumps together.
  • Transfer crumbs into a 9-inch springform pan and using your fingers, press crumbs evenly onto the bottom and up (about 2 inches) on the sides of the pan.
  • Bake the crust for 8 minutes. Remove from the oven and set on a rack to cool.

For the cheesecake:

  • Place a rack in the center of the oven and preheat the oven to 325°F.
  • Put the cream cheese in the bowl of a stand up mixer and beat (using the paddle attachment) on a medium high setting until the cream cheese is smooth and fluffy, about 3 minutes. Scrape down the bowl and beat for another minute.
  • Add the sweetened condensed milk and beat for 1 more minute.
  • Add the peanut butter and beat until the peanut butter is evenly incorporated into the batter, scraping down the bowl as necessary.
  • Add the sugar, salt and vanilla. Beat until there are no lumps remaining in the batter.
  • Add the eggs one at a time, beating until just incorporated. Do not over mix the batter once you have added the eggs or the cheesecake will puff and crack during baking.
  • Pour the batter onto the cooled cookie crust and smooth the top of the cheesecake with a rubber spatula. Gently tap the cheesecake pan on the counter a couple of times so that the batter settles.
  • On the bottom rack of your oven place a pan filled with boiled water.
  • Take the cheesecake pan and place it on the centre rack of the oven and bake until the center hardly jiggles when the pan is nudged, 50 to 55 minutes. Set the cheesecake on a rack and let it cool completely. Cover and refrigerate the cheesecake for at least 6 hours (preferably overnight).

For the ganache:

  • Place the chocolate in a medium bowl.
  • Heat the cream, butter and sugar in a saucepan and bring to a boil.
  • Pour the cream over the chopped chocolate and let the mixture stand for a few minutes before stirring until smooth.
  • Pour the ganache over the cooled cake and then top with the chopped peanut butter cups

Nutrition

Calories: 599kcalCarbohydrates: 45gProtein: 12gFat: 42gSaturated Fat: 19gCholesterol: 106mgSodium: 324mgPotassium: 369mgFiber: 2gSugar: 36gVitamin A: 920IUVitamin C: 0.5mgCalcium: 128mgIron: 1.5mg
Keyword Cheesecake, Peanut Butter and Chocolate Cheesecake
Tried this recipe? Have any questions, comments or suggestions? Leave a comment below!Mention @sweetandsavourypursuits or tag #sweetandsavourypursuits!

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